Change Your Breakfast, Change Your Life: The Ultimate Smoothie Bowls

I'm very excited to share with you guys something that's changed my mornings! As some of you know, I was never a big fan of breakfast. I love the idea in theory, but I'm usually rushing around in the mornings, or start my days with a yoga practice, so I'm cruising on an empty stomach until almost lunch time. Then, one day, about a year ago, my body needed more. I started to crave a steady morning ritual, so I began with a cup of hot water, lemon and honey, then moved onto chia seed pudding, homemade green juice, then green smoothies, and gradually became drawn to creating these elaborate, colorful, beautiful SMOOTHIE BOWLS! When I'm traveling in Mexico or Hawaii, these bowls are everywhere. It's such a perfect way to get in all your nutritional needs, start your day with loads of delicious superfoods, and feel full on the go. 

Here at home in San Diego, I realized I've been spending $8 - $12 a day on satisfying my cravings for acai, pitaya, and green smoothie bowls every day, so I decided to give it a try in my very own kitchen. The result = so easy and fun! 

The key is to remember it's not the same consistency as a typical smoothie, it's a lot thicker, more like an ice cream. Use very little, if any, liquids and if it comes out too watery at first, just throw in more frozen fruit or stick it in the freezer for a few minutes to harden up. 

Acai is the typical smoothie bowl you'll see around, which is a dark purple/reddish berry color. Pitaya is more my style -- that's the bright pink dragon fruit with less sugar than Acai. Lastly, the best invention ever -- GREEN smoothie bowls, which is a base of either acai/pitaya or just straight up frozen bananas, then you mix in a scoop of either moringa or spirulina and you have an instant energy-boosting, perfect protein packed bowl of deliciousness, straight from the Earth. 

Here's my go-to recipe for a classic Pitaya bowl: 

• two handfuls of frozen bananas 
• one packet of Pitaya Plus 
• one scoop of almond butter 
• blend these three ingrediants together until it becomes ice-cream texture
• pour into bowl 
• top with whateva! my favorite toppings are: granola, fresh pineapple bits, sprinkle local bee pollen, and drizzle honey overtop (to help with these crazy spring allergy attacks)

Number One rule of thumb when making Smoothie Bowls: DON'T GET INTIMIDATED! These photos I chose are beautiful and inspiring, but many times my bowls come out looking crazy with half of the toppings sinking to the bottom. So don't even worrry about that. Eventually you will find your rhythm, but just have fun with it! And make sure to cut up and freeze your bananas the night before so you're all set in the morning. A cupcake tray is the best thing to freeze banana slices in so they don't stick to each other and you'll have them perfectly portioned out. HAVE FUN! 

Do you have an amazing smoothie bowl recipe? If so, share it here! 

source >  plant fueled

source >  me! made this in my kitchen :)

source >  life of goodness

source >  ultima replenisher

source >  shape magazine

Wild + Free Retreat

Welcome to the Wild + Free Retreat! A one day, all inclusive experience designed to stimulate creativity and connection on all levels -- mind, body, and soul.

SUNDAY MAY 29.  1 - 8 PM.   ENCINITAS, CALIFORNIA

Hosted by:   Mandy Burstein //  Jade Alectra //  Jenny Niezgoda

This mini-retreat is lovingly designed to help busy women harness the healing power of ancient wisdom within their modern lives. Through movement, creative expression, sound and food healing, this will be an educational, inspirational day of activation of all your senses. You will be radiating at the highest frequency by the culmination of our time together. Due to the intimate nature of this gathering, it is limited to only 20 women who are ready to escape, collaborate, and spark a new fire in their lives.

Get your ticket here: https://guestlistapp.com/events/417081

We've selected 3 ultra-inspiring locations in Encinitas, California to create a well-rounded, holistic experience. Here's the retreat itinerary of what you can expect:  

1 - 3pm:  Yoga, meditation, sound healing and goddess circle at Sea Vibes Yoga, guided by Mandy Burstein and Jade Alectra in their signature "Woman Poetry" teaching style. Expect a deeply cleansing and healing journey into yourself to help reveal the most beautiful version of you.

3 -  4pm:  Post-yoga kombucha toast, meet-and-greet, and raffle of some of our favorite items from local artisans in the SeaVibes boutique.  

4 -  5pm:  Walk over to the Meditations Gardens at Swami's Self Realization Fellowship. At this world-famous sanctuary space overlooking the ocean, we will guide you through a journaling exercise building on the themes from the yoga class.

5 - 8pm: Gourmet picnic dinner on the beach. Inspired food healer Jenny Niezgoda will indulge you with a gorgeous locally-sourced, organic feast, in collaboration with Farm to Fork Catering. During our time on the beach, we will cultivate conversation to allow you to flow into deeper connection with your new friends while learning even more about yourself in the process. As the sun goes down and our taste buds are fully satisfied, we will transition into a sunset bonfire ceremony, once and for all releasing into the flames what needs to be released, and enjoy a final celebratory toast to a beautiful, divinely feminine day together.

don't miss out on this chance to unplug, tap into your inner goddess, and connect with other women! 

get your ticket here: https://guestlistapp.com/events/417081

Why Sunday Picnics are Good for your Soul

They say the way you spend your Sundays is the way you spend your life. 

Growing up in Europe, Sundays were a big deal. No work, no obligations, no distractions, just pure unfiltered downtime with your loved ones. I always envisioned my adult life centered around this magical day-long pause where the hours seem to linger a little bit longer and you really take the time to be present before Monday comes rushing in.

Living close to the beach here in San Diego gives us the opportunity to gather with friends out in nature and watch the waves crash while we prepare meals together. As the sun goes down and the stars begin to peak out one by one, we light a bonfire and put the finishing touches on the feast. Sometimes, our gatherings are quite large with 20 - 30 friends. Other times, like last night, we threw it together last minute with an intimate group of 6 of us. For larger gatherings, I typically pre-make a Paella and bring it down to the beach, that's a perfect way to feed a hungry crowd. (and side note: fun fact paella rice "bomba rice" is gluten-free)

Last night, we went with a charcuterie board of meats and cheeses to snack on, then grilled a locally-caught whole octopus and roasted potatoes + veggies over an open flame. We sipped on a special elixir of fresh squeezed grapefruit, beet, and lemon juice with a splash of Pellegrino.  I woke up this Monday morning with so much peace, love, and gratitude in my heart. So much so that I'm convinced this will make our world a better place. Less separation, less distractions, more human connections.

Summer is nearly here and the weather is starting to get perfect for dining al fresco. Here's my challenge to you: choose a Sunday, gather all your friends, set a theme, pick an awesome outdoor location, have everyone contribute a dish, and make it happen! You will get addicted to these gatherings like me and my friends are, I promise!

Sunday Picnic Checklist 

long table // 8 big blankets // outdoor throw pillows // bottles of wine and sparkling water // mason jars // serving ladle // cutting board // good knives with blade covers // lemons // guacamole // tongs for the bbq // big serving spoons // biodegradable plates // forks + knives // bonfire pit // charcoal // lighter fluid // starter log // firewood // extra sweaters and socks to stay cozy after sunset

All photography taken by our beautiful creative friend Rozy, aka Rozanne Edwards Media. 

20 Weeks: Whoaaa We're Half Way There!

All week long I've been hearing Bon Jovi in my head -- "Whoaaa we're half way there, whoaaaa livin' on a prayer. Take my hand and we'll make it, I swear. Whoaaa livin' on a prayer"

Never in my wildest dreams did I ever associate that song with baby making. It was always the go-to beer pong or flip cup anthem of my college days and of course the ultimate windows-down road trip with your girlfriends sing-a-long song. But now, it's taken on a whole new meaning. And somehow, is still perfectly 100% relevant. Every morning feels like a blessing. Every morning I say a little prayer to the Universe -- thank you for choosing me for this journey. I can't get over the fact that this is happening inside of my body and that I'm half way through the process already. Time just seems to be flying by, so I find myself journaling and trying to stay present and capture the minutes and moments in between. 

Some of you beautiful readers of the Zen Girl blog are just finding this information out for the first time, as this is my first time writing about this new chapter in my life here online. So, if that's you -- welcome! And surprise!! :) Zen Girl is having a Zen Baby! For those of you that have been following my journey for years, thank you for all your love and support along the way. Most of you know from my articles that I have spent the last two years aggressively pursuing my own personal "fear detox" to release some of my deepest fears so that I can fully step into the woman I'm meant to be. I haven't talked about this much online, but the main motivating force behind my years-long fear detox was to clear out space in my body, mind, and soul for a little one. I've always wanted to be a mama, but knew that there were lots of insecurities, doubts, and blockages in my being that were coming to the surface and making it obvious that I needed to do this deeper soul work in order to make space and let the Universe know that I was ready. I'll definitely be writing more about this in the coming months, as just when I thought I was all done with my work, a whole NEW set of fears have popped up like, hello! we're not finished with you yet!! Oh how funny to think we're "done". Isn't that the beauty of life though right? We're never truly done. There's always some new way to learn, expand and grow!

In the meantime, I'm just excited and thrilled that we've made it this far. What an adventure it's been! This little one was conceived on our 5 year wedding anniversary trip to Hawaii back in October. (side note: technology is crazy!! It can tell you almost the exact day/time of conception, it's wild!) My husband Devin and I had always said we would start trying on our 3 year anniversary, back in 2013, but my yoga/travel career was picking up steam and he decided to start his own law firm that year, so needless to say, we pushed it back a bit. One year turned into 2 years, but finally, around August 2015, our passports were totally full of stamps, we had accomplished tons of professional goals, and finally made the big decision to start trying for a family of our own. Luckily, it didn't take long and by mid-November, I got a positive reading on the pregnancy test (or more historically correct: I got an "embarazada" because it was a Clear Blue digital en espanol I picked up the weekend before in Baja). No words can describe how we felt at that moment . . .  relieved, excited, scared, nervous, fulfilled, divinely timed, and so so right. 

Since then, this little babe has already helped me lead 3 yoga retreats in Mexico, 4 goddess circles, helped me teach tons of yoga classes here in San Diego, and in the past 5 months, has been on 6 flights. One thing's for sure: she's already got that yogi-wanderlust-adventurous-gypsy soul in her!

Here are the questions I get asked most often:

• How are you feeling?  In short, I feel absolutely wonderful! I haven't been sick once, still teach all my daily yoga classes and have been able to stay super active throughout the first and second trimesters. 
• What were your biggest fears?  Honestly, I was most afraid of losing my yoga practice, having no energy, and not being able to teach or show up for my students. I naturally get car-sick and sea-sick easily, so I was convinced that I would be a prime candidate for debilitating morning sickness. Luckily, this is not the case at all and even with all the flights and travel overseas, no sickness to date!
• Any crazy cravings?  I went through a turkey sandwich phase for a few weeks back in December. I drove all over San Diego trying to find the perfect turkey avocado panini and ate them non-stop. Pre-baby I was mostly plant and fish based in my diet, so it's odd that I've been ravenous for meat, but I take that as my body telling me that I need more animal protein to support the growth of this baby. 
• Any tips for yogi style pregnancy? I place so much value on solid nutrition for the growing babe and myself. One thing that I think has been a game-changer for me is starting out my day with a huge green smoothie every morning. My daily smoothie is super simple and easy to digest: banana, coconut water, organic hemp protein and a big heaping scoop of Moringa. I credit Moringa 100% with my lack of morning sickness. I strongly believe that it balances out my hormones and adrenal system, warding off fatigue also keeps my energy high. I also make a point to have a big healthy lunch and take my pre-natal vitamins and prenatal DHA (fish oil) pills with lunch to make sure they are absorbed fully in my body. 
• Favorite moment thus far?  Feeling the baby move for the first time! Just last week, I was lying down in bed trying to fall asleep and felt the "flutters" -- it was the most amazing feeling ever and now since 19 weeks on, I've been able to connect with her and feel her moving every day.
• What's the next few months look like? Birthing classes, learning as much as we can about going the all-natural route (I'm planning on a water birth!), picking out a name (eeek!!!), staying active, continuing to listen to my body, teaching as much yoga as I can, hosting a few more woman empowerment events while I have this divine feminine energy growing inside my body. Also -- planning our Baby Moon (thinking of taking it full circle back to Hawaii where it all began), connecting with friends and family in person as often as possible, looking forward to turning 30 in May, and welcoming this baby girl into the world sometime around the end of July!
• Mantra? I AM READY

Thanks for reading and always following along on my ever-changing journey :)

If you have any natural baby tips, please send them my way! I love being a total amateur and am so wide-open to any advice or guidance along the way. 

How to Make Chia Pudding

I wanted to share with you all my current obsession, something I literally cannot live without! Every Sunday night, I make a batch of Chia Pudding for the week and it's completely changed my mornings. Naturally, I'm not a big breakfast eater. I love to move my body first thing in the morning, then get on with my day, so typically I'll go until 12 or 1pm without eating. I'll have a glass of warm water with lemon, followed by a green smoothie or green juice, then get caught up in my day and forget to eat until the afternoon. I felt pretty good, but never great, and intuitively knew that my body needed something different to function at a higher level. Yoga has taught me so much about listening to my body and being present and aware of its changes. Over the last few years (and especially in the last few months since turning 29), I noticed that my digestion had been getting worse and worse. I experienced frequent stomach aches, food sensitivities and just an overall feeling of being bloated and weighed down. I started asking my girlfriends and yoga students what their morning food routine looked like. To my surprise, I found that most women I talked to had similar digestion issues and often went until 1 or 2pm in the day, subsisting solely on coffee.

Then, as luck would have it, my assistant Rozy and I were prepping to lead a 3 day bachelorette party yoga retreat in Mexico for 10 women and brainstorming healthy breakfast options. I picked custom Acai Bowls for the first morning and Rozy suggested Chia Pudding for the second morning. She explained to me that they are super simple to make, easy to prepare in bulk and packed full of FIBER, which women can never get enough of. It would be the perfect Sunday morning breakfast to help them digest all the delicious food, wine, and tequila from the weekend!

source: a million miless

After trying Chia Pudding for the first time on our yoga retreat in Baja Mexico, I was ready to start incorporating it into my life at home. The Sunday night that we got home, I made my first batch and ate it throughout the week. Almost immediately, I started feeling better in my body, like everything was moving around again, as it should. My favorite part is that it's portable and easy to take on the road, which I need for my lifestyle. Now, every Sunday night, it's become my ritual to take 5 mason jars, make my Chia Pudding for the week, then grab and go when I head out on Monday morning.

Here's my super simple recipe for a single serving -- 

• 1 mason jar
• Fill up 1/2 way with milk of your choice
  (I use unsweetened Hemp Milk, but can also use: Almond milk, Coconut, milk, etc.)
• Pour in 1/3 cup of chia seeds, stir vigorously for 30 seconds 
• Put mason jar lid on, seal up, leave in refrigerator overnight
• Take out in the morning, then add toppings of your choice.

My favorite toppings this month are: a spoonful of local honey, then add banana or blueberries, then sprinkle local bee pollen and cinnamon on top.

source: yummy-healthy-easy

source: sweet sugar bean

From chocolate to walnuts to passion fruit to figs, the options are limitless, and can be modified to utilize ingredients honoring every season of the year. Need more inspiration? Click here to learn 22 Easy and Delicious Chia Pudding Recipes.

Do you have your own special recipe or favorite toppings? Comment below and share your secret sauce with us!

New Year Detox 2015

Happy New Year, yogis! I love the fresh energy of a new year. It's the best opportunity to leave behind old, bad habits and start a new chapter in your journey towards health and happiness in life. Last January, I had the opportunity to lead the New Year Detox at Bird Rock Yoga and it was an incredible experience. After a sweaty, purifying vinyasa flow, we set goals and intentions for the new year and collectively supported each other in the process of identifying action items to ensure that we would follow through with our goals. I'm happy to report that many of the attendees to last year's detox workshop have come back and shared with me their goals and dreams that have come to life! Never underestimate the power of putting your wishes out to the Universe and having a solid support group cheering for you along the way. 

This year, the detox workshop is back and better than ever! I've partnered with Farm to Fork La Jolla to provide 100% raw, organic, cold-pressed green juices for everyone, as well as health food company, Rickaroons to keep us nourished and on point for some deep soul-searching and goal-setting. Also a new addition to this year's event is my friend, local health coach, Jenny Niezgoda who will be doing a talk on Holistic Nutrition and how to incorporate more healthy options into your diet. The theme of this year's detox is: IT IS ALL CONNECTED - your body, your mind, your soul - what you put into it is a direct reflection of what comes out into your life. This will be a FULL CIRCLE experience to help you kick-start your new year and finally tackle your goals and dreams in 2015. 

Saturday January 10 -- 11am -- $30

Sign up here: www.tinyurl.com/newyeardetox

Can't make it on Saturday? Detox on your own or find a group of friends to support each other in the process. Here are some of my favorite healthy recipes to start eating better in the New Year. Ready to step it up and make your home a totally toxin-free environment? Check out my favorite ways to detox your life, starting with where you sleep. Good luck! 2015 - here we come! :)

Healthy Horchata Green Smoothie

Here in southern California, we are blessed with a melting pot of foods and flavors at our fingertips. One of Mexico's most delicious drinks that we are lucky enough to see regularly on San Diego menus is called horchata. When prepared traditionally, horchata is an ice-cold refreshing drink infused with cinnamon and lots of sugar. While tasty, it's not the most healthy beverage. My friend Alyson (founder of wellness blog Simply Alyson) is an avid green smoothie maker and decided to re-mix the traditional horchata with some farm-fresh ingredients. Here's her take on a Healthy Horchata Green Smoothie, which is the ideal healthy elixir to indulge in this Winter, as it features pears and Swiss chard, which are perfectly in season right now!

Ingredients

• 2 cups of unsweetened vanilla almond milk
• 2 pears (remove cores)
• 1 banana (frozen will make for a thicker creamier smoothie)
• 1 teaspoon of cinnamon
• 1 Tablespoon of chia seeds, optional
• 2 to 3 big leafs of swiss or red chard without the stems (you can of course use two handfuls of spinach)
• 1 handful of ice

Directions

1. Add all ingredients in order listed above into high-speed blender and blend until liquid! If you don’t have a high-speed blender first add all liquid ingredients and greens then blend until liquid. Next add all other goodness and continue to blend (if you slice your banana before freezing it, it will work nicer with a regular blender).
2. Pour into two cups, share and enjoy the tastes of Fall with a friend!

Note: If you are having trouble staying warm this winter, add a teaspoon of maca powder into the mix. Maca naturally warms your body from the inside out and has a nutty flavor, which compliments cinnamon. Also, it's just super fun to say MACA HORCHATA. Thanks Alyson for the kitchen inspiration. Visit her blog for more!

Pumpkin + Maca = Healthy Halloween Superfood Smoothie

Not sure what to do with all that left-over pumpkin pulp after carving your jack-o-lanterns? If you're feeling adventurous and ready to tap into the abundant flavors of fall, here's the superfood smoothie for you! 

As we transition into Autumn here in San Diego, one of the best natural supplements to add into your diet in autumn is MACA. It's a root vegetable that has been grown in high-altitude Andes mountain ranges in Peru for the last 3000 years. Maca has a long list of health benefits and is used medicinally to treat lots of ailments like: osteoporosis, hormone imbalance, depression and chronic fatigue syndrome. On a daily basis, especially during the colder months, Maca can be used to increase energy, enhance memory, strengthen your immune system and slightly raise the overall temperature of your body, creating a warming effect. 

Have you heard of Juice Wave yet? It's San Diego's first (and still only!) green juice food truck. My yoga student Chef Arleigh Rose created this concept in the fall of 2013 and within six months, the truck was in existence and serving up healthy juices and smoothies all over town. Lucky for us, Juice Wave has agreed to share one of their top-secret recipes exclusively with the Zen Girl community!

Highlighting fall flavors and the healing power of Maca, here's Juice Wave's 

signature seasonal smoothie, The Smashing Pumpkin:

The Smashing Pumpkin
Pumpkin pulp / Orange / Carrot / Apple / Maca powder/ Almond milk 

Use approximately one cup of pumpkin pulp, one cup of almond milk, and one tablespoon of maca to make one large personal smoothie serving. Start by juicing or blending 2 medium sized raw carrots, one delicious red apple, and the juice from one ripe orange. Blend with pumpkin pulp, almond milk and maca powder and enjoy this healthy Halloween-inspired superfood smoothie!

[follow Juice Wave's local adventures on facebook and instagram]

Simple + Sweet: Blueberry Green Smoothie

My friend Alyson has an awesome blog which she calls the guilt-free guide to an eco-friendly lifestyle. Her latest summertime smoothie caught my eye and I just had to share this simplistic sweetness with you all. I've started my mornings with a green juice or smoothie almost every day for the past few years and love trying new creative recipes. This one's a keeper! 

Direct from the Simply Alyson blog, here's her BLUEBERRY LOVE green drink . . . .  enjoy!

Ingredients

• 2 cups of unsweetened almond milk
• 1 cup of fresh blueberries
• 1 frozen banana
• 2 small handfuls of greens (I used spinach)
• 1 handful of ice

Directions

1. Add all above ingredients in order into high speed blender and blend until liquid! If you don’t have a high speed blender first add all liquid ingredients and greens and blend until liquid. Next add all other goodness and continue to blend (if you slice your banana before freezing it, it will work nicer with a regular blenders).
2. Pour into two cups, share and enjoy the taste of summer abundance!

Zen Girl's Guide to Valle de Guadalupe - Mexico's Baja Wine Country

I am so excited to share with you one of my favorite places in the world - Valle de Guadalupe or The Guadalupe Valley in northern Baja California, Mexico. I've been traveling to Baja at least once a month for the past 6 years and discovered this beautiful wine region 2 years ago when tourism was still slow and it was relatively untouched. Even during my very first visit, I knew it was special. I felt like I was walking on sacred ground. 

But, of course, nothing this great stays a secret long! It's as if the perfect storm erupted in late 2013: two of the Valle's crown jewel restaurants, Corazon de Tierra and Laja were ranked in Latin America's 50 Best Restaurants; the border region became more safe and stable, allowing Americans and other tourists to once again feel comfortable driving into Mexico; and lastly, a collection of superstar chefs started getting major international exposure for their signature Baja-Med cooking style {Javier Plascenia, Flor Franco, Drew Deckman, to name just a few...}. These 3 things happening over the course of 2012 and 2013 set the stage for the Valle de Guadalupe to finally get the international recognition it deserves. 

The icing on the cake might have been Wine Magazine naming the Valle one of the TOP 10 Best Wine Travel Destinations in the World. OK, OK....you get the point! :) This place is super special, sacred, a must-see. Especially if you live in Southern California and are within a few hours driving, there really is no excuse not to take a little road-trip adventure south to indulge in our own local version of Tuscany, with its charming Mexican twist.  

Having stayed in the Valle many time, with budgets ranging from ballin' out! to bare minimum, I can assure you that all options are wonderful. I put together this little guide to show you my recommendations and help take some of the work out of your planning. Here goes....

where to drink 

my favorite vineyards, in order from family-run (the wine-makers themselves will sit and sip wine with you) to super fancy, global award-winning:  Vinos Fuentes; Trevista Vineyards (by appointment only - their 2011 tempranillo is to die for!); Hacienda La Lomita; Chateau Camou; Las Nubes; Baron Balche (do the guided tour!); Vena Cava (at La Villa del Valle)

[these are just my personal faves. find the full list of all 55 wineries here]

where to eat 

Finca Altozano (Javier Plascencia's little gem, feels like a fairy tale!); Troika (baja-med food truck located at La Villa del Valle, perfect for a quick bite after tasting at Vena Cava); Corazon de Tierra (their 6 course, 3 hour dinner was ranked best in Latin America); Deckman's en el Mogor (open-aire dining); La Cocina de Dona Esthela (home-cooked classic Mexican food); Trevista Vineyards ~  for a special occasion, book a private dinner here with Hilda. Will be the best dining experience of your life!

* My vote for hottest new cantina in the Valle: Convivia by Chef Flor Franco, located at Encuentro Guadalupe -- just opened at the end of July, perfect spot to finish off a long day of wine tasting. Their yellowtail ceviche and mezcal cocktails are to die for!

where to sleep  

less $$ ($100 range) -- Vinedos Malagon; Casa Encinares

mid-level ($200 range) -- Adobe Guadalupe; Hotel Boutique; La Villa del Valle

expensive ($300+ per night) -- Encentro Guadalupe 

* cool and different: Cabanas Cuatro Cuatros aka Mexican Glamping.
*not right in the Valle but is overlooking the ocean (near the San Miguel surf break) and has a restaurant and bar on-site, so you can just relax there all weekend. Or drive 20 mins to the vineyards. ($200 per night)

valle de guadalupe vernacular

campestre - means country, and in this context, means outdoor kitchens, open aire dining classic to this region (some of the best in the campestre game are finca altozano and deckman's)

vendimias - the annual celebration of the harvesting of the grapes. In Baja, this happens every year during the first 2 weeks of August and is marked with huge parties, live concerts in the vines, invite-only dinners, fashion shows, charity events, etc. Basically, the party of the year - not to be missed!

degustaciones - translasted as tastings, you will hear this word a lot during your time in the Valle, if you're lucky :)

here's a collection of some of my favorite photos from travels to the Valle de Guadalupe:

my go-to before I head down:
http://thevalledeguadalupe.blogspot.com
I always check in with this blog as it has the most up-to-date, real-time list of new restaurants/hotel openings, road closures, insider tips and more.

more reading material:
Bon Appetit - Travel + Food Review August 2014 // Wall Street Journal - Burgeoning baja region // Travel Proper - Valle de Guadalupe feature // The Guardian - Mexico's exciting new wine trail // New York Magazine - Discover stunning wine country...

explore with me:
I'm leading a yoga retreat this August called Baja Yoga Soul Retreat. It will feature 2 nights at the beach, 2 visits to a local orphanage and a full day in Valle de Guadalupe, hosted by Trevista Vineyards, all benefiting Corazon de Vida foundation. Details here.

Easy, Healthy Turmeric Turkey Burgers

Summer is in full swing which means bikinis, beach days and bar-be-ques with friends! 4th of July just passed and I whipped together these easy, healthy Turmeric Turkey burgers for my friend Chantel's party and they were a huge hit! It took me less than 5 minutes to prep them and about 10 minutes on the grill. OK, not gonna lie, the boys were manning the grill while we were sunbathing, so I can't give you an exact estimate but it was quick :)

I've been eating mostly plant-based and pescatarian for the past 4 years, but this summer, I've been teaching a lot of yoga and out on the ocean mermaid-ing it up more, and find myself craving lean animal protein more often than usual. If there's one thing I've learned from yoga, it's that we need to listen to our bodies. And last Friday, on the 4th of July, my body said - give me a delicious turkey burger, now!

photo source 

Lean turkey is naturally low in fat and high in protein, while turmeric is a potent anti-inflammatory. Together, the two make a powerful duo that will keep your nourished and strong from the inside out. Here are the ingredients I used:

1.5 lbs organic ground turkey
1 organic brown egg
1 bushel of cilantro
1 tablespoon of turmeric, in powder form
1 cup of chopped red onion
cracked black pepper
low sodium Worcestershire sauce (or Braggs liquid aminos)
*2 whole avocados for topping

In a mixing bowl, place the ground turkey and crack the egg overtop. Mix together with your hands until the turkey is moist. Then, add the Worcestershire sauce. At this point, the turkey should be plenty moist and able to stick together into patties. If not, add more liquid or a 2nd egg, if needed. Fold in the chopped onions, cilantro and spices. If you eat cheese, a fun compliment is to shape the turkey into patties, then press a bit of cheese into the middle of each one. My favorite is a honey goat cheese made locally here in San Diego. Put on the grill until fully cooked then enjoy!

*zen girl time-saving tip: I generally like to make double what we will eat. You can re-heat the left overs and make turkey tacos for the next day's lunch or dinner. 

Sunday Bliss: farm yoga + organic dinner

Join us for sunday bliss: farm yoga + organic dinner on July 27 at Farmer Leo's in Cardiff by the Sea.

what to expect? an evening of community, sustainability and going back to the source - the perfect way to unwind with friends on a warm summer night!

5pm: yoga class with live music
6pm: farm tour and sustainability discussion
630pm: time to feast! 

 100% locally-sourced plated dinner crafted by Arleigh Rose, Marianna Urrutia and Farmer Leo Goldsmith, to be enjoyed alongside organic craft cocktails. Dinner menu will be summer-themed, highlighting vegetables that are ultra-fresh right now, with a plant-based OR fish option. Every ingredient will be handmade and sourced from Farmer Leo's land and other surrounding farms.

$55 --  full experience 

(yoga, farm tour, feast) 

tickets here.

questions? contact Mandy at 858.523.8650 or events@birdrockyoga.com

[ to view some more photos from our last 

sunday bliss event back in june, click here. ]

Hope to see you on July 27!